Kaddu Ki Sabzi is a sweet and savory Indian-style pumpkin stir fry. It is also known as khatta meetha kaddu or Bhandara style kaddu ki sabzi. This is my family’s favorite one-pot, no onion, no garlic, gluten-free, vegan sabzi recipe. Be sure to watch the video!
What is khatta meetha kaddu?
The khatta meetha kaddu is quite a popular pumpkin sabzi recipe across North India. It is a sattvic style sabzi mainly prepared for festive feasts or the with a traditional meal of aloo ki sabzi, poori, and raita.
In Northern India, it is popularly known as pethe ki sabzi or Bhandara style kaddu ki sabzi.
What makes this pumpkin sabzi unique is the combination of sweet, spicy, and savory flavors.
The heat of red chilies, the warmth of spices are balanced by the sourness of mango powder and the sweetness of sugar. ‘Khatta’ is the Hindi term for sour, and ‘meetha’ is for sweetness, hence this pumpkin sabzi got the name because of its sour and sweet flavors.
More Reasons to LOVE Kaddu Ki Sabzi
- sattvic style (no onion/garlic/tomato/ginger)
- mildly spicy (perfect for kids)
- perfect for packed meal
- vegan and vegetarian
- one-pot dish
- easy to digest
- gluten-free
The Right Pumpkin For Sabzi
A green skin pumpkin with deep yellow pulp is perfect to make this pumpkin sabzi. Or any other ripe and yellow variety of pumpkin is perfect.
The yellow pumpkin has a natural sweetness to it and with the addition of sugar, it caramelizes perfectly.
The pumpkin has to be tender and fully ripe so that it does not take too long to cook. Usually, the yellow pumpkin takes lesser time to cook than other varieties.
Other Ingredients For Sabzi
Apart from picking the right pumpkin, you need a few basic Indian pantry staples to make this pumpkin sabzi.
Mustard Oil: For its pungent taste and aroma. You can use ghee as well instead of mustard oil.
Tempering (Tadka): Mustard Seeds, Cumin Seeds, Fennel Seeds, Fenugreek Seeds, Asafoetida, and Dry Red Chilies
Spices: Red Chili Powder, Turmeric Powder, Coriander Powder, Salt
Sugar: I use jaggery powder for the nutty taste and sweetness. You can substitute it with granulated white sugar or brown sugar.
Sourness: I use dry mango powder for the sour flavor. If that is not available, use tamarind paste or extract. Avoid using lemon juice as it does not blend with the flavors of this sabzi recipe.
Additional Ingredients: Dried Fenugreek Leaves (kasuri methi) gives a subtle aroma and warmth to the sabzi. Fresh coriander leaves to garnish.
Step-by-Step Making Process
In a heavy bottom pan, heat oil till it starts smoking. Add tadka (cumin, mustard seeds, fennel, fenugreek, asafoetida, and red chilies). Fry till seeds start spluttering.
Add pumpkin along with the salt, and spices. Stir to combine.
Cover and cook the pumpkin over low heat for 20 – 25 minutes or till it is tender. Stir occasionally in between.
Once the pumpkin turns soft, add mango powder, sugar, and Kasuri methi. Stir to combine. Let the pumpkin pieces caramelize over low heat for the next 5 – 10 minutes. Stir occasionally in between.
Watch Kaddu Ki Sabzi Recipe Video
Serving Suggestion
The best way to enjoy kaddu ki sabzi is with spicy, soupy Mathura style potato curry, piping hot poori, and chilled mint pomegranate raita or my special boondi raita.
Even without any curry, the khatta meetha kaddu tastes delicious with simple palak puri or paratha.
Here are few other main-course dishes to serve with kaddu ki sabzi in an Indian thali – Dhaba Style Matar Paneer, Arbi Ki Sabji, or Makhana Sabji.
You can store this kaddu ki sabzi in the refrigerator for 1 week. Reheat in a microwave or over the stovetop in a pan.
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Bhandara Style Kaddu Ki Sabzi Recipe
- Heavy Bottom Kadhai
Ingredients
- 500 gram yellow pumpkin, peeled and cut into cubes
- ¼ cup mustard oil
- 1 tablespoon mustard seeds (rai)
- 1 tablespoon cumin seeds (jeera)
- 1 teaspoon fennel seeds (saunf)
- ¼ teaspoon asafoetida (hing)
- ½ teaspoon fenugreek seeds (methi dana)
- 4 dry red chilies, broken into halves
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder (dhaniya powder)
- Salt to taste
- ⅛ cup water
- ¼ cup jaggery powder or white granulated sugar
- 1 tablespoon dried mango powder (amchur)
- 1 tablespoon kasuri methi (dry fenugreek leaves)
- 2 tablespoon fresh coriander, chopped
Instructions
- In a heavy bottom pan, heat mustard oil. Once the oil starts smoking, add cumin seeds, mustard seeds, fennel seeds, methi dana, asafoetida, and dry red chilli. Fry till seeds start spluttering.
- Add pumpkin along with the salt, turmeric powder, red chilli powder, coriander powder, and salt. Stir to combine.
- Cover and cook the pumpkin cubes over low heat for 20 – 25 minutes or till pumpkin is tender. Stir occasionally in between.
- Once the pumpkin turns soft, add jaggery powder, mango powder, and kasuri methi. Stir to combine.
- Let the pumpkin pieces cook over low heat for next 5 minutes. Stir occasionally in between.
- Serve Kaddu Ki Sabzi warm with poori.
Recipe Notes:
- For making kaddu ki sabzi, cut or dice the pumpkin into chunky squares.
- Always add sugar and mango powder after the pumpkin is tender or almost cooked. Adding them before might increase the cooking time.
- Add sugar and mango powder once pumpkin is cooked.
- Once the sabzi is ready, you can slightly mash it using the back of a ladle or spoon.
Jiggyasa says
I am not a very kaddu fan..but this very dish looks and sounds tempting. I am going to try this out. Best part is the simplicity involved in its cooking 🙂
Shaivi says
Even I prepare khatta meetha kaddu! Loved the presentation!
Shona says
Very nice recipe. It looks so delicious in the pics. I don’t like kaddu at all, but this recipe looks so yum. Will surely try this.
Hina Gujral says
Thank you so much and hope you start liking pumpkin after trying this recipe 🙂
Jayalakshmi Siva says
Yummy and healthy Sabzi
Amee Amy says
Just made this subji! Turned out amazing.. Thanks a bunch..
Hina Gujral says
Thank you so much for your loving feedback.
Jimmy says
This flavor combo was terrific!!
Can I get your advice – despite using an extra TBS of Ghee from the start I found the dish drying up very soon, almost before I could reach the desired end…. And I didn’t want to end up with not fully cooked ingredients… Any suggestions on how to rescue it in the future? Bcoz 4TBP of fat to cook 500g of Raw Pumpkin plus Masalas seems challenging.
Thanks!!
Hina Gujral says
I would suggest using a heavy base, non-stick kind of cooking vessel. I cook this dish in 4 – 5 tablespoons of ghee as pumpkin is a soft vegetable that cooks very fast. Also, maintain the stovetop flame at low-medium and not high.